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Vegan Gin Fizz

Who’s ready for a cocktail? (Or a mocktail, if that’s more your thing!) Gin is my drink of choice and I recently had a vegan gin fizz which I loved. Naturally, we had to recreate it at home.

If you’re scratching your head on why a vegan version of this cocktail is even a thing, it’s because a traditional gin fizz uses egg white. That’s what gives the drink its fizzy, foamy head. It’s delicious, but not all of us enjoy egg whites in our drink. I’m not a vegan, but I get a little weirded out by drinking raw egg whites. Anyone else feel that way? Luckily, it’s easy to veganize this cocktail!

So what do we use instead of egg white? Aquafaba. Say what?

Bon Appetit’s definition of aquafaba is perfect:

“Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It’s the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas. And, in vegan cooking circles, it’s become the silver bullet to making airy meringues and expert whiskey sours without any eggs.”

Curious? I was too. In case you’re wondering, this cocktail doesn’t have the slightest hint of chickpea flavor. I promise. So why let that aquafaba go to waste? The next time you’re opening up a can of chickpeas, save a few tablespoons of the liquid and make this cocktail!

I’m like you Liz. . .no raw egg whites for this girl. I think the aquafaba is a brilliant substitute. One of these days I’ll actually get around to playing with it. It certainly adds a fun element to this cocktail.